Recipe for chicken soup made with chicken stock made from scratch and chicken and egg stir fry. Recipe with video
“Kozhi Soup And Muttai Kari” is an easy and perfect two-in-one recipe that combines the flavors of chicken stock in a delicious soup, while the shredded chicken is transformed into a flavorful, peppery stir-fry, complemented by scrambled eggs. The addition of eggs to the chicken is a brilliant concept, as it not only enhances the volume of the stir-fry but also provides a delightful contrasting texture. This stir-fry recipe yields four servings and pairs perfectly with rice or dosai.
Here are the things you can buy online for making this recipe White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Bergner Pressure Cooker 5.5 liters https://amzn.to/3bO1BYn Stone Flower Spice – Kalpasi https://amzn.to/46ECOhb Cold Pressed Natural Virgin Coconut Oil https://amzn.to/3JcsMr8
Here is the video of how to make Kozhi Soup And Muttai Kari | Two In One Recipe | Chicken Soup And Chicken Stir-Fry With Eggs
For cooking chicken stock
500 grams chicken, bone-in 1/2 teaspoon salt 1/4 teaspoon turmeric powder 2 cups water
For the soup
1 tablespoon coconut oil 1/2 inch cinnamon (cassia) 1 star anise 4 cloves 1 pinch kalpasi 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 1 sprig curry leaves 2 tablespoon onions, chopped 1 teaspoon ginger garlic paste 1.5 teaspoon besan – kadala maavu 1/2 teaspoon red chilli powder 1/2 teaspoon black pepper powder 1/4 teaspoon cumin powder 2 sprigs coriander leaves *cooked chicken stock from above
For the muttai kari
3 tablespoon vegetable oil 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 2 green chillies 2 sprigs curry leaves 1.5 cups onions, sliced 1 tomato, chopped 1 teaspoon ginger garlic paste 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon curry masala powder 3/4 teaspoon salt (divided) 4 eggs 3/4 teaspoon black pepper powder 2 sprigs coriander leaves *shredded chicken from above
Cooking the chicken
In a pressure cooker, add the chicken, turmeric powder, salt, and water. Use bone-in chicken for better flavor. Include bony pieces for added richness to the stock. Cover the pressure cooker and cook for 4 whistles (approximately 5-6 minutes). Remove from heat and allow the pressure to settle. Open the cooker and take out the cooked chicken pieces. Shred the chicken and set it aside. Discard the bones. The chicken stock will be used for the soup, while the shredded chicken will be used for the stir-fry.
Making the soup
Heat oil in a kadai and add cinnamon, star anise, cloves, kalpasi, cumin seeds, fennel seeds, and curry leaves. Sauté briefly until the spices become aromatic. Add the chopped onions and sauté until they soften. Stir in the ginger garlic paste and cook for a minute over medium flame. Add besan (kadala maavu) and roast it well to enhance the soup’s body and nutty flavor. Sprinkle red chilli powder, black pepper powder, and cumin powder. Sauté for a few seconds. Pour in the chicken stock. Taste and add salt if necessary, considering salt was already added while cooking the chicken. Mix well and bring the soup to a boil. Once the soup is boiling, add coriander leaves and remove from heat. Serve the soup as it is or as a rasam with rice.
Making the muttai kari
Heat oil in a pan and add cumin seeds, fennel seeds, green chillies, and curry leaves. Sauté briefly. Add the sliced onions and cook until they begin to brown slowly. Incorporate the chopped tomatoes, ginger garlic paste, turmeric powder, red chilli powder, curry masala powder, and half of the salt. Cook until the tomatoes turn soft. Push the mixture to one side of the pan and crack the eggs onto the other side. Sprinkle a little salt over the eggs. Scramble the eggs gently. If using a non-stick pan, additional oil may not be necessary. If using steel pans, lightly oil the pan to prevent sticking. Add the shredded chicken to the pan and mix well with the onion-tomato mixture. Sprinkle black pepper powder and toss everything together. Finally, garnish with coriander leaves and remove from heat. Serve the muttai kari.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
For cooking chicken stock
500 grams chicken, bone-in 1/2 teaspoon salt 1/4 teaspoon turmeric powder 2 cups water
For the soup
1 tablespoon coconut oil 1/2 inch cinnamon (cassia) 1 star anise 4 cloves 1 pinch kalpasi 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 1 sprig curry leaves 2 tablespoon onions, chopped 1 teaspoon ginger garlic paste 1.5 teaspoon besan – kadala maavu 1/2 teaspoon red chilli powder 1/2 teaspoon black pepper powder 1/4 teaspoon cumin powder 2 sprigs coriander leaves *cooked chicken stock from above
For the muttai kari
3 tablespoon vegetable oil 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 2 green chillies 2 sprigs curry leaves 1.5 cups onions, sliced 1 tomato, chopped 1 teaspoon ginger garlic paste 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon curry masala powder 3/4 teaspoon salt (divided) 4 eggs 3/4 teaspoon black pepper powder 2 sprigs coriander leaves *shredded chicken from above
Cooking the chicken
In a pressure cooker, add the chicken, turmeric powder, salt, and water. Use bone-in chicken for better flavor. Include bony pieces for added richness to the stock. Cover the pressure cooker and cook for 4 whistles (approximately 5-6 minutes). Remove from heat and allow the pressure to settle. Open the cooker and take out the cooked chicken pieces. Shred the chicken and set it aside. Discard the bones. The chicken stock will be used for the soup, while the shredded chicken will be used for the stir-fry.
Making the soup
Heat oil in a kadai and add cinnamon, star anise, cloves, kalpasi, cumin seeds, fennel seeds, and curry leaves. Sauté briefly until the spices become aromatic. Add the chopped onions and sauté until they soften. Stir in the ginger garlic paste and cook for a minute over medium flame. Add besan (kadala maavu) and roast it well to enhance the soup’s body and nutty flavor. Sprinkle red chilli powder, black pepper powder, and cumin powder. Sauté for a few seconds. Pour in the chicken stock. Taste and add salt if necessary, considering salt was already added while cooking the chicken. Mix well and bring the soup to a boil. Once the soup is boiling, add coriander leaves and remove from heat. Serve the soup as it is or as a rasam with rice.
Making the muttai kari
Heat oil in a pan and add cumin seeds, fennel seeds, green chillies, and curry leaves. Sauté briefly. Add the sliced onions and cook until they begin to brown slowly. Incorporate the chopped tomatoes, ginger garlic paste, turmeric powder, red chilli powder, curry masala powder, and half of the salt. Cook until the tomatoes turn soft. Push the mixture to one side of the pan and crack the eggs onto the other side. Sprinkle a little salt over the eggs. Scramble the eggs gently. If using a non-stick pan, additional oil may not be necessary. If using steel pans, lightly oil the pan to prevent sticking. Add the shredded chicken to the pan and mix well with the onion-tomato mixture. Sprinkle black pepper powder and toss everything together. Finally, garnish with coriander leaves and remove from heat. Serve the muttai kari.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/kozhi-soup-and-muttai-kari/
Easy recipe for takeaway style prawn / shrimp fried rice enriched with the addition of eggs and vegetables. Easy and quick recipe that can be made in under 30 minutes.
Takeaway Style Prawn Fried Rice combines the savory flavors of fried rice mixed with cooked prawns and eggs. This dish is often found in Asian takeout menus and is loved by many for its simplicity and delicious taste. If you have cooked rice on hand, this recipe can be put together in under 30 minutes.
Here are the ingredients you can buy online for making this recipe White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Carbon Steel Wok Pan https://amzn.to/3s6NuSr Stock Cube: https://amzn.to/3NIjVl0
Here is the video of how to make Prawn Fried Rice | Takeaway Style | Easy Prawn Fried Rice With Eggs And Vegetables
For marinating prawns
200 grams prawns, cleaned, medium size 1 teaspoon soy sauce 1/2 teaspoon red chilli flakes 2 teaspoon corn starch
Egg mixture
3 eggs 1/4 teaspoon black pepper powder 1/4 teaspoon salt
For making fried rice
3 tablespoon vegetable oil (divided) 2 teaspoon minced garlic 1 teaspoon minced ginger 1/4 cup onion, finely chopped 1/4 cup carrots, chopped 1/4 cup sweet corn 1/4 cup green peas 1 teaspoon red chilli flakes 1/4 teaspoon salt 1/4 teaspoon black pepper powder 1 stock cube 1/4 teaspoon sugar 2 tablespoon soy sauce 3 cups cooked rice 2 sprigs spring onions, chopped
Marinating the prawns : In a bowl, combine the cleaned prawns, soy sauce, and red chili flakes. Add corn starch and mix well until the prawns are coated. Let it marinate for 15 minutes.
Preparing the egg mixture: In a separate bowl, whisk together the eggs, black pepper powder, and salt until well combined. Set aside.
Making the fried rice: Heat a little oil in a wok or pan over medium heat. Add the marinated prawns and cook for 3-4 minutes until they are nicely roasted. Remove the prawns from the pan and set them aside on a plate to cool. In the same pan, add the egg mixture and scramble the eggs until they are fully cooked. Transfer the scrambled eggs to a plate and let them cool. Add a little more oil to the pan and add minced garlic, minced ginger, and chopped onions. Sauté for a couple of minutes until they become fragrant. Add the chopped carrots, sweet corn, and green peas to the pan. Cook for 3-4 minutes, stirring occasionally. Sprinkle red chili flakes, black pepper powder, salt, stock cube, and a little sugar over the vegetables. Mix well, ensuring that the stock cube is fully dissolved. Pour in the soy sauce and stir to coat the vegetables evenly. Add the cooked rice, cooked prawns, and scrambled eggs to the pan. Mix everything together gently, ensuring the rice and other ingredients are well combined. Finally, finish off the dish by sprinkling generous amounts of chopped spring onions on top. This dish can be enjoyed on its own or as a side with your favorite Asian-inspired main course. Feel free to customize the recipe by adding other vegetables or adjusting the seasoning according to your taste preferences.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
